With Valentine's Day coming up, I can't stop thinking about chocolate. Like a Pavlovian dog, around February each year, I get a hankering for the sweet treat. However, one of my favorite kinds is unique and is produced on the lovely island of Sicily.
One of our beloved "ingredients" for our tours in Sicily is a stop in Modica to experience Modica Chocolate, or as it is called in the local dialect ciucculatta muricana. After admiring the beauty of the Duomo di San Giorgio, we love to take our groups next door to Bottega Sabadi. With its high vaulted ceilings and stone walls, stepping inside feels like traveling back in time. The cool air is often a welcome treat after a hot bike ride under the Sicilian sun!
Inside, visitors are treated to a guided tasting of Modica chocolate. What makes it so unique is its ancient cold-processing method, which preserves the purity and texture of the cocoa. Unlike conventional chocolate, Modica chocolate is crafted without conching, the process that typically gives chocolate its smooth texture. Instead, it is mixed with sugar at a low temperature, allowing the sugar crystals to remain intact. The result is chocolate with a rich, granular texture that is both unusual and addicting.
Modica chocolate bars contain just two main ingredients: cocoa and sugar, often enhanced with flavors such as vanilla, cinnamon, chili, or citrus zest. Since the chocolate is not diluted with milk or added fats, the deep, earthy essence of the cocoa takes center stage, making it a light yet satisfying treat. It's the perfect little pick-me-up to boost your energy for the next leg of the ride!
I know I'm already dreaming about my next taste of Modica chocolate. Are you?